Produce from Virginia Park Lodge driving the restaurant’s menu
Chef Richard Corrigan is excited to join the Dublin restaurant scene this month with the launch of The Park Café and Bar on Shelbourne Road. The all-day restaurant, located in the Ballsbridge area, will be open Tuesday – Saturday and will shine a spotlight on seasonality via a range of thoughtfully curated dishes and drinks.
The Park Café’s concept references Chef Corrigan’s Country Estate in County Cavan, Virginia Park Lodge. Produce from The Park – everything from Savoy Cabbages, pumpkins, and blackcurrants to pork from Chef Corrigan’s beautiful Oxford Sandy and Black pigs – will travel just 60 minutes down the road to The Park Café and will be delivered daily. This abundant access to fresh local produce will drive the restaurant’s set of constantly evolving menus.
The ground floor Seafood Counter will offer the best of Irish seafood, including Sally Barnes’ smoked fish, and natural or dressed oysters from Flaggy Shore and Réalt na Mara. Other specialities, such as local snails from Cavan’s Inis Escargot, will also be on offer throughout the restaurant and take centre stage in the Peter’s Omelette, comprising Inis Escargot Bordelaise, Smoked Pancetta, Parmesan and Chives. Guests will be thrilled to see the arrival of Richard Corrigan’s famous Bentley’s Fish Pie in Dublin featuring Smoked Haddock, Prawns and Clare Island Salmon and dishes like the Roasted Oxford ‘Sandy & Brown’ Piglet with Crab Apple & Pickled Mustard Seeds, Roasted Roots and Jalapeño are designed for sharing.
Commenting on the opening, Richard Corrigan said: “To call me a proud Irishman would be the understatement of the century so to be opening The Park Café in Dublin, Ireland, is something really very special for me. I can’t tell you how excited I am to bring bucket loads of the Corrigan warmth and hospitality to Shelbourne Road and to showcase some of the finest Irish produce, most of which we grow at Virginia
Park Lodge, just an hour away. To see that amazing produce on the plate, in a room filled with happy punters, will be a dream come true.”
The Park Bar on the first floor boasts an exciting small plates menu with a drinks list broken into classic cocktails and beers and a progressive, off-piste wine list. The artisanal list (80 bins) is a mix of international producers and features wines from Corrigan’s cellar at a great price, with many available by both the glass and carafe. Music will be played on vinyl, and a projector screen will appear on key rugby days.
Social media: @parkcafedublin (Instagram) | @chefcorrigan (Instagram) | @corrigansfood (Twitter)